Spinach and Parmesan Frittata
Ready in 45 minutes
Serves : 4
8 large eggs
1/3 cup milk (I use nonfat)
1 tablespoon olive oil
1/4 yellow onion; roughly chopped
3 heaping cups baby spinach; roughly chopped
2 cloves garlic; finely chopped
1/8 teaspoon ground nutmeg
1 teaspoon red pepper flakes (or to taste)
1/4 teaspoon freshly ground black pepper
1 cup parmesan cheese, grated; divided
1/4 cup whole wheat bread crumbs
1 tablespoon butter; cut into small pieces
1 cup cherry tomatoes; halved
1/2 cup fresh basil leaves
Beat eggs and milk together.
Heat olive oil in ovenproof skillet (I use cast iron).
Saute onions until soft.
Add spinach and garlic to onions, stirring for 1 minute.
Remove from heat, then stir in the egg mixture, nutmeg, red pepper flakes, black pepper and 1/2 cup parmesan.
Top with bread crumbs and remaining parmesan.
Dot with butter
Bake in a 375 degree oven for about 25 minutes, until golden brown and set in the middle.
Top with fresh tomatoes and basil before serving.
By Elizabeth Schneider